hamburger chowder
(1 rating)
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I've been using this recipe since my penny-pinching newlywed days back in the 70's. Its inexpensive, hearty, easy and delicious. If you don't eat beef, substitute ground turkey, and you will still have a satisfying meal. Like most soups, its better the next day, but don't expect it to last much longer than that.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For hamburger chowder
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1 lbground beef or ground turkey
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1onions, yellow, medium
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4 - 5celery stalks
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3potatoes medium russets cubed
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1 lbcarrots, peeled & cubed
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1 candiced tomatoes (28 oz)
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3/4 cbarley (not instant or quick cooking)
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2 tspsalt (or to taste)
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1 tsppepper
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2 canwater
How To Make hamburger chowder
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1Dice onion and celery (not too small this is a chunky chowder) and add to a dutch oven with the ground beef (or ground turkey). Cook on high heat to brown meat & sweat veggies. I use 80/20 burger so there is no need to drain, if you do drain, you will lose a lot of flavor.
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2Dice carrots & unpeeled potatoes, (again not too small)and add to pot when the meat is cooked through.
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3Add the canned tomatoes plus 2 cans of water, salt, pepper & barley. Give mixture a good stir & cover. Leave heat on high until mixture starts to boil. Then reduce heat so the chowder stays at a simmer. Cook for approximately 1 hour stirring occasionally. When the potatoes, carrots & barley are cooked, the chowder is done.
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4The longer the chowder cooks, the better it tastes. You can hold it on very low heat, but be careful that the chowder doesn't scorch on the bottom.
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Categories & Tags for Hamburger Chowder:
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